White bean soup
Description
I assure you: white bean soup deserves a place in your diet. Why? Very simple. This soup is both very filling (beans, after all, plus potatoes) and very light (no meat, just vegetable broth), and it's also quite tasty (not a gourmet dish, of course, but really quite good). By the way, this soup is also budget-friendly, making it perfect for a weekday meal. The taste is pleasant, although you should keep in mind from the start that it's a vegetable soup with all that implies :) I think lovers of light, healthy soups will appreciate it. White Bean Soup Recipe: 1. Soak the beans in cold water for 2–3 hours. 2. Pour two liters of cold water over the slightly swollen beans and bring to a boil over medium heat. 3. Reduce heat and simmer for about an hour and a half, until the beans are tender. 4. While the beans are cooking, peel and dice the potatoes into cubes. 5. Add the potatoes to the beans and bring to a boil over medium heat. 6. Meanwhile, finely chop the onion and sauté it in sunflower oil. Optionally, you can also fry a small amount of the cooked beans. 7. Add the sautéed onion to the soup pot and continue cooking until the potatoes are done. 8. Season with salt, pepper, and fresh herbs to taste. I also added celery, carrots, and corn to my soup—so there's plenty of room for creativity during cooking. Feel free to add any other vegetables you have on hand. Use your imagination, and share your results in the comments :) Serve with fresh herbs and sour cream.